May 3rd, 2011 | Announcements, Cookbook | 10 Comments
I am extremely thrilled to announce that my first cookbook “EasyChinese Recipes” is about to hit the bookshelves of Asia Pacific starting June and will release in North America (US and Canada) on Sept 10, 2011! The cookbook will be available worldwide and on major online book stores.
It’s been a long journey from the moment I signed the book deal, two years ago precisely. It was a lot of hard work and dedication as I cooked, styled, photographed, and wrote the entire cookbook while I was pregnant. The good news is that the moment that we all have been waiting for is almost here!
The book is a compilation of 80+ popular Chineserecipes, including family favorites from dim sum & dumplings to rice & noodles. Every Recipe is graced with a color photo and many of them have step-by-step picture guide. Most importantly, all recipes are super easy, authentic, and deliver amazingly delicious results. EasyChinese Recipes is a cookbook that you want to have in your kitchen—it’s filled with everyday recipes that you can refer to on a daily basis.
Here are some early praises for the cookbook:
â€What a gorgeous, heartfelt, fun, and inspiring book! From pot stickers, roast pork, steamed fish, original chow mein, and much more, Bee Yinn Low demystifies one of the world’s greatest cuisines through this amazing trove of utterly authentic yet accessible recipes. If you love Chinese Food, you must—and I mean must—own this book.” — Harris Salat, food writer and coauthor of The Japanese Grill
“Easy ChineseRecipes is a clear guide to help you cook Chinese for your family and friends. Bee Yinn Low is a multi-talented writer and cook, and her easy to follow recipes along with her own beautiful photography makes this a book you will reach for over and over again.” — Robert Danhi, author & photographer of Southeast Asian Flavors
“This book gushes with Bee Yinn Low’s enthusiasm for pursuing and preparing tasty Chinese food.â — Andrea Nguyen, author of Into the Vietnamese Kitchen and Asian Dumplings
“I’m extremely thrilled that you’re holding this cookbook, because that means you’ll be discovering the secrets to authentic Chinese home cooking.” — Jaden Hair, TV chef, food blogger, and author of The Steamy Kitchen Cookbook
Below is the release schedule of “Easy Chinese Recipes” so please mark it on your calendar or you can simply pre-order the book now. I will continue to update this page to keep you posted on the FINAL release date in each country and the book shops that carry the book. If your country is not on the list, please leave meand I will get the answer for you.
Philippines, Thailand, Indo-China, China, Hong Kong, Taiwan, Korea and Brunei
India, Sri Lanka and New Zealand
United States and Canada
October/November 2011
Australia
If you are a fan of Rasa Malaysia or a recipe tester, please spread the news to your friends and family as I strongly believe in good word-of-mouth. If you use social media, feel free to share it on your Facebook and Twitter. Last but not least, do remember to pick up a copy of the cookbook when it’s out.
Thank you so very much for your continued support!
Want to know the
calories in Chinese food? The following recipes all have a nutritional breakdown, including calorie count, percentage of calories that come from fat, sodium content, and more. With the exception of the
recipes from Stephen Wong’s “Heart Smart Chinese Cooking”, the nutritional
breakdown is calculated using MasterCook 8.0 software.
Almond
Float – Low Fat, Low Sodium
Chinese
“No-Meat Balls” – Vegetarian, Low Fat, Low Calorie
Lettuce
Wraps – Low Calorie, Low Fat
Shrimp
With Lobster Sauce (take-out style, with white sauce)- low calorie
Chinese spareribs recipes – Loaded with Asian seasonings, these recipes for grilled and baked spareribs and ribs will make all your outdoor gatherings a success.
Chinese Recipes – A to B Almond
Boneless Chicken (Wor Su Gai)
Almond Cookies Almond Float Alva’s “Jook” – Chinese-Style Turkey
Soup (Reader Favorite) Ants Climbing a Tree Asian Style Brandy Snap – Orange Almond
Biscuit Asian Pasta Salad Asian-Style Roast Pork Tenderloin Asian Vinaigrette Asparagus Chicken Stir-fry Aunt Florence’s Mochi Chicken Barbecued Spareribs Baked Chicken Chow Mein
Baked
Crab Rangoon Baked Hoisin ChickenWings Baked Pork Chops Bang
Bang (Bon Bon) Chicken Barbecued Pork Barbecued Pork – Savory Basic Beef
Stir-fry
Basic Chinese Yeast Dough Basic Cooked rice Basic
Dough (sweet dough for cocktail buns)Basic
Fried Rice Bean Curd with Black Mushrooms (stir-fried) Bean curd Rolls with Seaweed(vegetarian) Bean Curd with Chinese Broccoli Stir-fry (Reader
Favorite) Beef
and Peppers in Black Bean Sauce Beef and Snow Peas in Oyster Sauce Beef Chow
Fun with Baby Corn Beef Lo Mein Beef
Marinade Beef Satay Beef Stew (Chinese/Hawaiian) Beef Teriyaki Beef with Broccoli
More Recipes Below Beef with Broccoli and Vegetables Beef with Chestnut Stew Beef with Mango
Beef with Red Onions Beef
With Rice Noodles and Fermented Black Beans
Beef
with Sesame Seeds Beef with Spicy Black Bean Sauce Beef with String Beans Beef with Three Vegetables Beef with Tomatoes – a Cantonese
home-cooked dish, with oyster sauce Beef with Tomatoes (Cantonese)
another Recipe using mung bean sprouts with oyster sauce and brown sugar in the
marinade. Beggar’s Chicken
Bernie’s Oriental Ribs Bird’s Nest with Rock Sugar Dessert Soup Blueberry Tofu Smoothie Bok Choy Chicken Soup Bok Choy Chicken Stir-fry in Garlic Bourbon
Chicken Bow Thai Pasta with Shrimp Bow Ties Braised Assorted Fungus (vegetarian) Braised
Beef (an example of
“red-cooking”) Braised
Beef With Vegetables (a more Western-style version) Broccoli
Chicken (with velveted chicken) Broccoli in Oyster Sauce
Brown Sauce Bubble Tea
Bubble
Tea Latte Recipe for One Bubble
Tea Smoothie Buns (Basic Recipe) Butter Prawns
Chinese Recipes – C to E Cabbage with Chinese Sausage Candied Sweet Potatoes Candied Banana Fritters
(Toffee Bananas) Candied
Walnuts Cantonese
Beef and Peppers in Black Bean Sauce Cantonese Roast Duck Cantonese Spring Rolls Cashew Chicken Char Kway Teow Char Siu (barbequed pork) Chengdu Chicken Chicken and Spinach Soup Chicken Chow Mein Chicken
Egg RollChicken
Glazed in Bean Sauce Chicken in Oyster Sauce Chicken
in Rice Casserole (Wat Gai Fan)
Chicken
Lo Mein Chicken Salad with Rice Sticks
Chicken Stock Chicken VelvetChicken Wings, marinated and bakedChicken with Almonds Chicken with Green and Red Peppers Chicken
With Peaches Chicken
With Snow Peas (Mangetout) Chicken with Walnuts Chicken Wontons
Chili Oil
(Hot Chili Oil) Chile Sauce Chilled
Melon Bowl Chilled
Melon Fruit Salad Chinese
Beef Hot Pot – Fondue Chinoise
Chinese
Broccoli (Gai Lan) With Oyster Sauce Chinese
Chicken Salad – with mandarin oranges and chow mein noodles Wok
Cooked Chinese Broccoli With Oyster Sauce Chinese
Cold Chicken (Red Cooked Chicken)Chinese
Coq au Vin Chinese
Crockpot Chicken Chinese
Fruit Salad Chinese
Green Beans (Szechuan Green Beans) Chinese
No Meat Balls (vegetarian) Chinese
Pan-fried Dumplings (potstickers) Chinese
Pizza (vegetarian) Chinese
Potato Salad – from the United States Potato Board Chinese
Steak with Peppers
Chinese Sponge Cake with Coconut Icing Chinese-Style Roast Turkey
Chocolate
Dipped Fortune Cookies Chop
Suey With Pork, Shrimp and Quail EggsClams
in Black Bean Sauce Clam Sycee
Cocktail
Buns (also called Coconut Buns)
Coconut Balls Cold
Cooked Chicken (also called Soy Sauce or Red-Cooked Chicken) Cold Lemon Chicken Cold Szechuan Noodles Crab Rangoon
Crabmeat Ragoon – (reader favorite) Crab Puffs – a Crab Rangoon recipe by Shirley
Fong-Torres Cream Corn Soup
with Crabmeat Crispy
Chicken Legs Curried
Turkey Dinner (Leftover Turkey Recipe) Curry Chicken Curry Chicken in Clay Pot Curried
Chicken – with potatoes, seasoned with yellow curry paste Deep-fried Crullers
Deep-fried Squid With Salt and Pepper Mix Deep fried tofu Dinner Buns with Coconut Milk Dofu fa (Soybean Jelly) Drunken Chicken Dry Garlic Spareribs Dumpling
Dipping Sauce Durian Ice Cream Easy
Asian-Inspired Skillet Dinner (reader favorite) Easy Baked Orange Pork Chops
Easy
Chinese Cucumber Salad Easy
Chinese Green Beans Easy
Peanut Sauce
Egg Custard Tarts Egg Drop (Egg Flower) Soup
– standard recipe, Low Carb Egg
Drop Soup – Low Fat Egg Foo Yung (Egg Foo Young), Stir-fried Egg Fu Yung, Restaurant Style (Deep-fried) Egg Foo Yung – Spicy with Shrimp Eggplant Shu Mai Egg Rolls Egg Roll Wrappers Eight Precious Pudding
5 Minute
Baked Wonton Wrappers 5
Minute Chocolate Dipped Fortune Cookies 5
Minute Cream Corn Soup Five
Spice Peanuts
Flowering
Chives Stir-fry Fortune
Cookies (Basic Recipe)
Flower Rolls (Hua Chuan, Hua Juan) Four Happiness Pork
Fried
Fish Fillets and Vegetables Fried Mock Oyster (Vegetarian) Fried Pork with Spring Onions – (reader favorite) Fried Rice – Mama Choo Cha’s Egg Fried Rice Fried Rice with Chinese Sausage Fried Rice With Ham Fried Rice -
Quick and Easy Pineapple Fried Rice Fried
Rice – with Canned Tuna (reader favorite) Fried Rice with Shrimp and Ham Fried Won Tons Fried Wonton Garlic Chicken Garlic Sauce Garlic Scallops Stir Fry
General Tso’s Chicken Ginger Beef Ginger Beef Ginger Beef with Red Ginger (Szechuan dish) Ginger
Garlic Peppered Beef Ginger Ice Cream Ginger Scallion Sauce Glazed
Carrots Governors Chicken Gow Gees
Green Dumplings Green Tea Cakes Grilled Ginger Chicken Gyoza (Japanese Potstickers) Hainanese Chicken Rice Ham Stuffed
Turnovers Handpulled Noodles Har Gau Har Gau with Oyster Sauce Hawaiian Luau Barbecued Beef Ribs Hoisin Dip Honey Beef Honey Garlic Barbecue Pork/Spareribs Honey Ham With Asian Pears Honey Walnut Prawns Hot and Sour Shrimp Lo Mein Hot and Sour Soup
Hot Bananas with Cinnamon Coconut Topping
Hot Mustard
Dip Hot Pepper and Black Bean Sauce Hunan Lamb Hunan Smoked Duck Chinese Recipes – I to N
Italian
Style Tofu (fusion) Jiaozi Chinese Dumplings (boiled dumplings) Jook
King Bao Gi Ding Princess Chicken Kung Pao Chicken Kung Pao Chicken (stir-fry) Kung Pao Shrimp Kung Pao Turkey with Roasted Almonds Lamb with Scallions (Mongolian) Leftover
Chicken Stir-fry with Red and Green Peppers Lemon Chicken (Stir-fried) Lemon Chicken (Steamed) Lettuce Wraps Lion’s Head Meatballs Lobster Cantonese Lobster Sauce Longevity Noodles Lotus Wraps Lychee
Granita Maddy’s
Fried Rice with Chicken and Prawns Mah Gu Gai Pin Mandarin Crepes (Chinese Pancakes) Mango Muffins Mango Ice Cream Mango Pudding Mapo Dofu Matchstick Chicken (Hot Chicken Salad) Mini Spring Rolls Mock Crab Claws (vegetarian) Mock Fish Eggplants Mongolian Beef with Vegetables Mongolian Chicken Mongolian Hot Pot Mongolian
Hot Pot with Tofu Mongolian Style Roast Lamb Moo Goo Gai Pan Mooncakes Mu Shu Pork Nian Gao – Chinese New Year Cake Noodles with Meat Sauce Mixture
Plum Sauce with Allspice Popped Rice with Shrimp Pork
and Plum Stir-fry (Pork tenderloin, stir-fried, with plum sauce)Pork and Shrimp Won Ton Pork Chops with Sweet Red Bean Paste Pork or Beef Chop Suey
Pork Dumplings with Shrimp (Potstickers) Pork Fried Rice Pork Lo Mein With Ramen Noodles
Pork
Marinade Pork, shredded, with Peking Sauce or Hot Bean Paste
(Quick and Easy) Pork Shu Mai Pork-stuffed Mo Qua (fuzzy melon) Pork with Lychees Potsticker Dip Potstickers (with Shrimp and Pork) Potstickers (with Prawns and Chicken or Pork) Prawn
Crackers
Preserved
KumquatsPrincess Chicken Quick
and Easy Chinese Mushroom Soup Quick and Easy Turkey Stir-fry Quick
and Hot Dumpling SauceChinese Recipes – R to S Raspberry Almond Float(a variation on Almond Float
with fresh raspberries)
Red Bean Paste Red Bean Soup Red-cooked Beef Red,
White, and Blue Tofu Roast Turkey Sago Cakes Salmon
RangoonSalt
and Pepper Shrimp Salt and Pepper Spareribs
Salty Soybean Milk Soup Sate Beef
Sauteed Prawns with Hot Sauce Szechuan Prawns with Hot Sauce Prawns With Hot Bean Sauce Scrambled
Eggs With Chives
Scrambled
Eggs With Chives and Sour CreamSesame Chicken Sesame Seed Balls Sesame Seed Fried Custard Shanghai Pan-Fried Noodles Shanghai Stir-fried Noodles Shanghai Vegetable Rice Shrimp Lo Mein With Three Vegetables Shrimp and Scallop Shiu Mai in Spicy Mango Sauce Shrimp Balls
Appetizer Shrimp Toast Shrimp with Green Tea Leaves
Shrimp with Lobster Sauce Shrimp with Lobster Sauce (white sauce
version) (reader favorite) Shu Mai (Siu Mai) Dumplings – (reader favorite) Sichuan Chile Sauce Sichuan
Shrimp with Chili Sauce -
(reader favorite)Singapore Noodles With Shrimp Singapore Noodles With Barbequed Pork Siu Mai – Basic Recipe with Dip
Sizzling Rice Soup Soy and Ginger Sauce
Soy Sauce Chicken Soy
Sauce Chicken with Shiitake Mushrooms Spareribs with Black Bean Sauce Spiced Beef Spicy Chicken Wing Spicy Cucumber Spicy Eggplant Spicy
Potato Salad – With a rice vinegar and olive oil dressing Spicy Spareribs Spicy Tofu Stir-fry Spring Beef
on Egg NoodlesSpring
Onion Hotcake (Scallion Pancakes) Spring Rolls Spring
Roll Wrappers
Steamed Chinese Fruitcake (Sticky Cake) Steamed Custard (with pork) Steamed Eggplant
Steamed Sponge Cake
Stir-fried Baby Bok Choy Stir-fried Bean Curd with Mushrooms Stir-fried Bean Sprouts Stir-fried
Beef With Onions Stir- Fried Beef with Oyster Sauce, Quick,Stir-fried Bitter Melon Stir-fried Broccoli, Hong Kong Style Stir-fried
Chicken in Rice WineStir-fried Chicken Chengdu StyleStir-fried Chicken with Mango Stir-fried Clams in Black Bean Sauce Stir-fried Fish Fillets Stir-fried Mock Eel (vegetarian)Stir-fried Pork in Garlic Sauce Stir-fried Pork, Shredded, With Hot Bean Paste Stir-fried
Salt and Pepper Shrimp Stir-fried Shredded Potatoes Stir-Fried Spicy Sweet Potatoes Stir-fried Spinach Strawberry
Chicken Stir-fry Stuffed
Fuzzy Melon (Mo Qua) Stuffed Green Peppers With Shrimp Sui Mai Dumplings (reader
favorite)Sui Mai with Seafood (reader favorite) Sun Ya Fried Rice Sweet Almond Sauce
Sweet and Sour Chicken Sweet and Sour Chicken with Lemon (reader
favorite) Sweet and Sour Fish Sweet and Sour Fish Sauce Sweet
and Sour Pineapple Chicken
Sweet and Sour Pork Sweet and Sour Pork, Cantonese Style Sweet and Sour Sauce
(with brown sugar) Sweet and Sour Sauce (with black rice vinegar) Sweet and Sour Sauce (with Worcestershire sauce) Sweet and
Sour Spareribs Sweet
and Sour Shrimp Sweet and Sour Vegetables
Sweet
Chilli Sauce
Sweet Soybean Milk (Dou Jiang) Sweet Red Bean Paste Pancakes Szechuan
Crispy Beef (Dry-fried Beef) Szechuan Chicken Szechuan
Green Beans (Chinese Green Beans) – made with longbeans Szechuan Guacamole Szechuan Noodles Szechuan Noodles (reader favorite) Szechuan Peppercorn Oil (with Szechuan
peppercorns) Szechuan Hot Pepper Oil (with chili peppers) Szechuan
Peppercorn Salt Szechuan Salt and Pepper Mix (slightly milder
version) Szechuan Pickle Szechuan Style Squid
Chinese Recipes – T to Z Tea Eggs
Tofu and Cashew Chow Mein Tofu Mayonnaise Tomato Egg Drop (Egg Flower) Soup Turkey
Mandarin Salad (Leftover Turkey Recipe) Twice Cooked Pork Ultimate Chicken Stir-fry
(reader favorite) Vegetable Chow Mein
Vegetable Fried Rice
Vegetable Rice Vegetable
Spring Rolls Vegetarian Cabbage Rolls Vegetarian Eight Treasures Vegetarian Country Stew Vegetarian Ham Vegetarian Potstickers Vegetarian Restaurant-style Salad Rolls Vegetarian Sweet and Sour Spareribs Vegetarian Wontons Velveted Scallops With Snow Peas Walnut Cookies Water Chestnut Appetizer West Lake Beef Soup
White Cut Chicken (reader favorite)Winter Melon Soup Wonton Soup Wonton Wrappers
Wor
Tip Cantonese PotstickerXijiang Lamb and Chile Grill (Kao Yang Ruo Chan) XO Sauce Yangchow Fried Rice Yuanxiao
Other:
Fusion Chocolate Fondue – with Chinese spices Romantic
Chocolate Fondue for Two (with Asian fruit dippers)
Chinese
Cuisine Home Page Back to Main
Chinese Recipes Index Chinese
Recipes – Stir-fry Chinese Recipes – Deep-fry
Certain dishes just never seem to go out of style. From Chicken Chow Mein to Beef with Broccoli, these are the ten most popular stir fry recipes on the Chinese Cuisine site. Before getting started, check out Twenty Tips for Stir Frying. And for more recipes, see “Related Guide Picks” in the box directly below the top 10 list for my complete index of stir fry recipes.
This Recipe shows you how to stir fry the chicken, vegetables and noodles separately, and then combine them at the end of cooking. You can substitute shrimp or pork for the chicken.
Chicken and cooked rice are combined with vegetables and seasonings in this quick and easy stir fry recipe.
Made with orange juice and chile paste, this is a quick and easy stir fry recipe for busy weeknights.
These were a big hit when they first began showing up in Asian restaurants in the 1990′s, and their popularity has never faded. They make a great party appetizer or main meal.
The classic comfort dish – meat and vegetables cooked in a savory sauce.
A stir fry with chicken, mushrooms, bamboo shoots, and water chestnuts.
It’s hard to go wrong with this simple but tasty dish made with shrimp, cooked ham, rice, and vegetables, seasoned with savory oyster sauce.
This stir fry combines beef and vegetables in a flavorful sauce made with oyster sauce and two types of soy sauce.
In this healthier version of the traditional recipe, the chicken is stir-fried instead of deep-fried, reducing the fat content.
This is the western restaurant version, served with a white sauce. For the traditional Cantonese recipe, made with fermented black beans, see the “Suggested Reading” box below the recipes.
Fondue usually conjures up images of toasted bread cubes dipped in melted Swiss cheese, or lush strawberries bathed in rich melted chocolate. That’s not surprising, since the word fondue comes from the French word “fondre,” meaning to melt. However, today the definition has expanded to include fun dishes where the food is cooked and served in a large communal pot, such as Asian Hot Pot. Here are several tips for making this popular dish:
Don’t feel you need to purchase an authentic Asian Hot Pot (also called a firepot) to enjoy this popular dish. Aluminum, stainless steel, and electric fondue pots can all be used for hot pot cooking.
Plan on having no more than four diners at an average sized fondue pot, and six for larger Asian hot pots and electric fondue pots. Too many diners sharing one pot leads to spills, crossed dipping forks, and longer cooking times.
When preparing Asian fondue, a general rule of thumb is to have bland broth and spicy dips. This allows guests to season the food according to their own tastes.
For speedier cooking, cut meat into paper thin slices, no more thanŁ/4-inch thick.
For easier cutting, partially freeze the meat, or ask the butcher to cut it for you.
Feel free to marinate the meat or seafood in your favourite marinade before serving it at the table.
When serving a combination of meat and vegetables or tofu, cook the meat first to flavour the broth more quickly.
Super absorbent fresh mushrooms, transparent noodles and tofu (bean curd) are all good choices to serve along with meat, as they soak up the broth quickly.
Not sure about your guests’ tolerance for fiery foods? Play it safe by offering a variety of blander dipping sauces, such as soy sauce, along with the hot mustard and other spicy dips.
On the other hand, donâ€t feel you need to limit yourself to Asian dipping sauces. For example, horseradish goes nicely with Fondue Chinoise.
Plan on serving approximately at least four dips, with 1/2 cup of each type of dipping sauce.
If making your own special homemade dip, prepare it a few hours ahead of time and refrigerate, covered, until needed. This gives the flavors a chance to blend.
Don’t forget the side dishes! Chutneys, salads, noodles, and bread all make great fondue accompaniments.
Use a fondue dipping basket for rice and egg noodles, or thin leafy vegetables such as bok choy that are difficult to cook with skewers or dipping forks. Simply lower the basket into the broth and cook the food all at once.
Don’t feel you need to stick to one type of main food. Offering a variety of food †from chicken and shrimp to tofu – will accommodate all tastes. Just be sure to have enough broth and a wide selection of dipping sauces on hand.
To prevent running out of broth, prepare a large batch on the stove, and then add it to the hot pot or fondue pot as needed.
Keep the broth at a low simmer throughout the meal.
For easy dipping, keep the fondue pot approximately 2/3 full. (The total amount of broth needed will depend on the size of your fondue pot).
If using an electric hot pot, be sure to place it where guests won’t be tripping over the cord.
Set the hot pot in the middle of the table where all guests can reach it easily.
Arrange all the food in platters and serve at the table.
Provide each guest with their own soup bowl for placing the cooked food.
Keep a soup ladle on hand for ladling out soup, noodles, and other food that isn’t cooked with fondue forks.
For an extra touch, provide guests with wooden chopsticks to eat their food.
Serve tea, beer, or saké with hot pot dishes.
Copyright 2004 by Rhonda Parkinson. All Rights Reserved.
Hot Pot Recipes Classic Mongolian Hot Pot – made with lamb Fondue Chinoise – Chinese Beef Fondue- an easy fondue dish using flank steak, with lots of suggestions for dips and side dishes Mongolian Hot Pot with Chicken and Seafood Shabu Shabu (“Swish Swish”)The Japanese version of hot pot gets it name from the swishing sound the meat makes as it is quickly cooked in the hot broth. Precious Ten Mongolian Hot Pot, Chrysanthemum Hot Pot and more – from the Fantes Cookware site Cantonese Steamboat – Lots of variety in this dish made with chicken, shrimp, beef, and pork
